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Tuesday, January 21, 2014

All About Bamboo Shoots

All About Bamboo

Bamboo continues to be
one of the most versatile plants in the world. Though China is better known for
its relationship with bamboo, 2011 figures from the State Forest Report reveal
that India is the world’s second richest country in bamboo biodiversity. It
houses 136 species; 125 of which are indigenous and 11 being exotic. Most of
India’s green sound bamboos reside in Arunachal Pradesh, Assam, Manipur, and
Mizoram, respectively. Though roughly half of the country’s bamboo is
concentrated in East India, all of the states house the plant in varying
density.

Origin of Bamboo

Bamboo originated from
prehistoric grass dating back million years. According to a 2013 Science Daily article, bamboo plants
formed and spread on Gondwana, a supercontinent that existed between 510 and
180 million years ago. This landmass included present-day South America,
Africa, Arabia, Madagascar, India, Australia, and Antarctica. Some botanists
speculate that most of bamboo originates in China, as this is where the
greatest diversity of the plants resides. Indeed, China’s history records some
of bamboo’s earliest uses, from paper to clothing to food. Others, however,
theorize that most of China’s bamboo came from India, when the strains hopped
from one continent to another during a great tectonic plate collision. Adding
to the confusion, bamboo plants warranting their own genus were also found in
Africa. Disentangling the plant’s muddled ancient history continues to be a
passion of botanists around the world.

Today, China is the
world’s bamboo powerhouse, exporting a number of plant-related materials: Flooring,
vegetables, clothing and textiles, furniture, pulps, and paper, to name a few. Other
leaders include Indonesia, Vietnam, Malaysia, Burma, and Japan.

Availability of
Bamboo Shoots

Availability of bamboo
shoots is primarily based on region: in the rural areas of the Northeast, one
has approximately ten common varieties available for consumption. They also
tend to be one of the cheapest vegetables on the market. In urban areas, only
one or two will be on offer, it at all. The bamboo industry is fragmented and
woefully lacking in central coordination. Despite the country’s massive
potential to partake in a $15 billion annual industry, it remains off the radar
as a bamboo exporter.

A few regions feature the
shoots as an integral part of their cuisine. Such is the case in Assam, the
Malnad region of Karnataka, the Diyun region of Arunachal Pradesh, Jharkhand,
Nagaland, Manipur, and Western Orissa. In these areas, tribal groups prepare
shoots in a number of ways from pickling, frying, and to steaming.

As explained by botanist
and bamboo nutrition expert, Dr. Chongtham, “urban people do not prefer it due
to reasons like lack of easy availability in the vegetable market, difficult to
clean and [to] get the soft edible part from the harvested shoots, short shelf
life, and unpleasant smell.” In cities, most Indians are only acquainted with
this vegetable by frequenting Chinese food restaurants, and few urban produce
shops offer bamboo shoots.

When they do appear, they
arrive during the monsoon season
(typically June though October). It
is possible to find canned bamboo in specialty stores and ones catering to
expats.

Taste

By
themselves, bamboo shoots are too bitter and tough for consumption. Once
prepared, however, they have a mild, unassuming flavor with notes of sweetness
and nuttiness. Unlike water chestnuts, they are savory and crunchy. Their
closest taste counterpart is heart of palm, though bamboo shoots are more
fibrous.

Rare
winter shoots are especially prized, possessing more tenderness and sweetness
than their spring counterparts.

Nutritional Value
of Bamboo Shoots

According
to the USDA nutrient database, 100g of bamboo shoots contain the following
values:

27kcal

5.3g
Carbs (2% RDI)

2.2g
Fiber (9% RDI)

.3g
Fat (Neg)

20mg
Omega-3 Fatty Acids

114mg
Omega-6 Fatty Acids

2.6g
Protein (5% RDI)

20IU
Vitamin A (neg)

4mg
Vitamin C (7% RDI)

1mg
Vitamin E (5% RDI)

.2mg
Thiamin (10% RDI)

.1mg
Riboflavin (4% RDI)

.6mg
Niacin (3% RDI)

.2mg
Vitamin B6 (12% RDI)

7mcg
Folate (2% RDI)

.2mg
Pantothenic Acid (2% RDI)

13mg
Calcium (1% RDI)

.5mg
Iron (3% RDI)

3mg
Magnesium (1% RDI)

59mg
Phosphorous (6% RDI)

533mg
Potassium (15% RDI)

1.1mg
Zinc (7% RDI)

.2mg
Copper (9% RDI)

.3mg
Manganese (13% RDI)

Health Benefits

Bamboo
comes with a number of health benefits, exploited in both Chinese medicine and
Ayurveda. Circa 300 BC, one of the earliest Ayurvedic practitioners, Charaka, made
a paste of leaves or seeds to treat poisonous bites and kill intestinal worms. Traditionally,
the shoots also treat bronchial and respiratory ailments. Healers have also
used tabasheer—a sappy substance formed from the nodal joints of bamboo—for
centuries as an aphrodisiac and coolant. Tibetans call tabasheer “bamboo mana”
and they use it as a stimulant, febrifuge, and antispasmodic.

In
Chinese medicine, bamboo shavings clear heat, reduces phlegm, manages fevers,
convulsions, and vomiting. The bamboo sap (tabashir) is used for similar
reasons. It too alleviates fever and phlegm, while also treating loss of
consciousness and coughs.

Once
the sun hits the stalk, its chemical composition changes. Thus, every shoot
must be harvested in a window of two to three weeks, else they become too tough
and woody. Bamboo shoots come in various shapes and sizes: The winter bamboo is
fat and thick, whereas spring bamboo is thinner and longer.

Use
thick, short bamboo in braises and soups,as this is the best choice for their crisp texture. Use the thin, tender
spring bamboo as a blanched delicacy for use in appetizers, entrees, and soups.

Different
parts of the bamboo—the tip, soft skin, the body, and the base—are used for
different recipes, too, as each differ in texture. For hors d’oeuvres and
marinades, the soft skin is preferable. The tip, on the other hand, features in
stews. The body is ideal for grilled and stewed items. As for the base, it is ideal
for rice dishes and frying.

When
buying freshly prepared bamboo shoots, it is imperative to use them within two
to three days. They will spoil shortly thereafter.

If
selecting whole bamboo shoots, select the ones with golden tips—their exposure
to the sun has not been as long as the ones with green tips, and will thus be
sweeter. Additionally, opt for curved shoots over straight ones. These too will
be sweeter. Inspect the base of the vegetable and only select if sufficiently
white; avoid black, soft ends. The shoot should be firm and its texture
consistent.

Note:
Opt for vacuum-packed bamboo shoots over canned ones. The taste will be
fresher, and no metallic aftertaste lingers in the former.

Preparation Methods

Whole
bamboo shoots require “peeling,” as the desired part of the vegetable is the
white inner core. Use a large, sharp knife to cut a quarter of an inch from the
thick base. Also cut the tip. Like one would for a plantain, make an incision
from the tip to the base. Peel back the sheaths, and remove the white core. Use
a smaller paring knife to remove any residual discolored pieces.

Next,
remove the bitterness—raw shoots contain hydrocyanic acid, and must therefore
be prepared in a way that rids the toxins. The first method is by soaking in
water for three days, rotating the water daily. The second is by boiling the
shoots in water and a drop of oil for at least an hour. Though some warn that
this will overcook the shoot, others mention enduring gruesome stomachaches
from eating undercooked bamboo. If the shoots have been soaked in water
beforehand, the long cooking time will not be necessary. Some also add chili
powder to increase its sweetness.

--One
classic Coorg dish is another
variation of curry, but this time
with coconut: boil the bamboo shoots and set aside. Dry roast coriander seeds,
cumin, fenugreek, and red chilis. Transfer the spices to a blender along with
coconut, tamarind, water, and turmeric powder. Mix until a paste forms. Add
this paste to cooked dal and the bamboo shoots. Simmer until thick and creamy.

--The
Manipuri version of this curry is to
combine the boiled shoots with gravy of tomato, potato, onions, garlic, and a
masala blend.

Mizoram locals have a
dark saying about bamboo: flowering bamboo is a prelude to death, destruction
and famine. Perhaps this saying arises from the fact that bamboo plants die
shortly after flowering.

Over 200 bamboo varieties
produce edible shoots.

Support for bamboo-based
initiatives is rising in the country. As a sustainable, renewable resource,
several initiatives have cropped up to support bamboo-based enterprises.
According to a 2013 article in the “Times of India, growers in the northeast
state of Tripura have banned together to package shoots for distribution to
large hotel chains and restaurants. The Tripura Bamboo Mission is but one of a
few groups in the country making plant-based crafts, furniture, and mats.
According to its site, bamboo-related activities employ 8 million Indians.

Bamboo
has 1,500 uses, from flooring to support beams to chopsticks.

Season
5 episode 14 of the original Iron Chef features bamboo shoot as its battle
ingredient.

It seems the Tripura Bamboo Mission (http://www.tripurabamboo.com/home.html) might be interested. Based on the article below by the Times of India, they invested in the infrastructure to sell shoots as of last May. Maybe get in touch with them? Good luck!